Vanessa's Arjamolho
A Portuguese Artist’s Chilled Tomato Soup
For a simple lunch or dinner, Vanessa Barragão often makes arjamolho, which is healthy, flavorful and perfect for summer.
5 ripe tomatoes, peeled and diced
1 onion, minced
2 garlic cloves, minced
Cucumber, minced (optional)
3 tablespoons olive oil
3 tablespoons vinegar
1 tablespoon salt
Oregano (to taste)
1 loaf stale sourdough bread, cut into one-inch cubes
1. Place cut tomatoes in a large bowl, followed by the onion, garlic and (if using) cucumber. Lightly mash together with your hand. Season with oil, vinegar, oregano and salt. Taste and adjust if needed.
2. Pour about four cups cold water into the bowl until it has the consistency of a light soup. Stir. Taste again to check the seasoning.
3. Serve with the bread cubes, stirring them in like croutons. The goal is to have a chunky texture without letting the bread get too soggy.
https://www.nytimes.com/2020/07/17/t-magazine/summer-recipes-arjamolho-soup-vanessa-barragao.html?
Been thinking/dreaming/lusting after Gazpacho, so much that picked up Ceviche + chicken soup @ local not great tex/mex place, then spotted this, my gift of the day.
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